6 ounce package raspberry Jello
2 cups boiling water
1 1/2 cups cold water
8 ounce can crushed pineapple with juice
1 1/2 cups blueberries or 15 ounce can drained frozen blueberries
Topping:
8 ounce package cream cheese, softened
1 cup sour cream
1/2 cup sugar
1/2 teaspoon vanilla
walnuts
Mix Jello and boiling water until dissolved, mix in cold water. Add pineapple and blueberries. Pour into an 8 x 11 glass dish or pan. Refrigerate until set. For topping: mix cream cheese, sugar and sour cream until smooth. Spread over set Jello mixture and top with chopped walnuts.
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